Wednesday, October 26, 2011

Lentils and Apples with Acorn Squash: A Fall Staple at Hillel

During the years I was cooking at Hillel for the UW students, I created hundreds of dinners for Shabbat and the holidays. Whenever we served chicken or beef for dinner, we always offered a vegetarian entrée alongside. One of my most requested vegetarian dishes for the fall months was sweet and sour lentils served in a bowl of steamed squash.

Now, I am a bit biased since I adore lentils – red, brown, green ... all of them. But I must say, this is a lovely lentil recipe. The sweet and sour flavor comes from adding honey or maple syrup and red wine vinegar. I include apples for more fall essence, but pears or quince would be nice, too. It’s certainly not a pretty dish – very brown – so you do need a sprig of something green to jazz it up. What it lacks in looks, though, it makes up for in taste.

I usually serve these lentils in acorn squash halves, but I’ve also spooned them over spaghetti squash. It’s tasty warm or room temperature, making it ideal to feed a crowd at a potluck (or some hungry college students!). And did I mention it’s inexpensive, freezes well, is vegan and can be gluten-free if you use tamari in place of the soy sauce? Whew, that’s a lot of virtues for one dish! Let the humble lentil shine!

Lentils and Apples with Acorn Squash
Lentils adapted from New Kosher Cuisine for All Seasons
By Ivy Feurerstadt and Melinda Strauss
Serves 4 as a main dish, or 8 as a side dish (cut into quarters)

In a medium sized saucepan, stir together the first nine ingredients. Add the lentils and mix well. Bring to a boil, cover, turn the heat down and let simmer for about an hour, stirring a few times and tossing the diced apple into the saucepan after the first 20 minutes. Check to see if the lentils are soft and the liquid has thickened. If too liquidy, let simmer uncovered near the end. The lentils should have the consistency of a thick sauce.

While the lentils are cooking, preheat oven to 400 degrees. Place the 4 squash halves in a roasting dish (cut a small slice off the bottom of each if needed so they sit securely) and add about an inch of water to the pan. Cover with foil and place in the oven. Steam the squash until tender, about 30-45 minutes depending upon how large they are. Remove from oven and set aside until lentils are cooked.

Place the squash halves on a serving platter and season to taste with salt and pepper. Spoon the lentils into each half and top with a sprig of parsley.

If making ahead: Prepare the squash and lentils and keep separate. When close to serving, spoon the lentils into the squash and warm in the oven.

@cheapbeetsThanks, Molly! You know, our leaves are slow in changing this fall, too. Normally I'm looking out at blazing red maples by now but the trees still have a lot of green leaves on them. These leaves pictured here are from one of our hydrangeas (which have usually lost their leaves by now...it's all out of whack!). I hope you have some pretty foliage soon - there's nothing like autumn in New England!

Such a great recipe!! I love the lentils presented in the acorn squash like that - I can see why this was one of your most requested dishes!! I also love lentils and these sound delicious. Adding them to my to make list!

What a great idea. I made acorn squash bowls last night for swiss chard, quinoa and dried fruit, which was good but still needs a little work. I love lentils too and your recipe looks sooo interesting! I think I'll make these next!

I baked this recipe. Right out of the oven, I wasn't quite sure about it. I "sort of" liked it. But the next day, I had another of the squash halves, and I really liked it -- somehow the flavors had mixed and matured in the fridge. Now, two days after preparation, I just had the last serving and -- wow! I'll make this again. (Hint: I like it best with a bit of margine melted into the filling just before eating.) I want to try it again, and maybe add raisins with the apple pieces; I can think of any number of variations. But the original is very good.

Hi, thank you for letting me know! I'm delighted that you made the lentils, and even more so that you enjoyed them so much after some time to sort-of marinate. I'll keep that timing in mind the next time I make them. And I like your suggestion of raisins! I appreciate you taking the time to comment and hope you stop by again.

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About Me

I love preparing fresh, seasonal food and can't resist a DIY project. I live in the Methow Valley with my family where I own Aspen Grove, a kitchen store. It gives me great joy to cook for family and friends, and my happiest place is around our table crowded with guests. I’ve been cooking my whole life and enjoyed six years as the chef at Hillel UW in Seattle. Blue Kale Road is where I cook, eat, explore and share about food. Thank you for stopping by and please let me know if you are ever in town!